Introduction

Oh, fall. That magical time of year when the leaves change, the air gets crisp, and our kitchens start to smell like pure comfort. If you’re anything like me, that means it’s time to embrace all things pumpkin! And today, we’re taking two of your absolute favorite fall flavors – pumpkin pie and creamy cheesecake – and swirling them together into one absolutely dreamy dessert. Get ready to meet your new go-to for Thanksgiving, holiday parties, or just a cozy night in. This Pumpkin Pie Cheesecake is ridiculously easy to make and tastes like a warm hug in every single bite.

Why You’ll Love This Recipe

Fast to Whip Up: Seriously, the prep work is so straightforward, you’ll be amazed at how quickly you can get this into the oven.
Super Easy: No fancy techniques required here! Even if you’re new to cheesecake, you’ve got this.
Perfectly Giftable: Imagine showing up to a potluck with this beauty! It’s a guaranteed showstopper and makes a fantastic homemade gift.
Crowd-Pleaser Supreme: Who can resist the classic flavors of pumpkin pie combined with the irresistible creaminess of cheesecake? Everyone will be asking for the recipe!

Ingredients

Let’s gather our goodies. You might already have most of these in your pantry!

For the Crust:
- 1 ½ cups graham cracker crumbs: These give us that classic, comforting base. You can buy them pre-crushed or crush your own graham crackers in a zip-top bag with a rolling pin.
- ⅓ cup melted butter: This helps bind everything together and makes the crust nice and golden.
- ¼ cup sugar: Just a touch of sweetness to complement the graham crackers.
For the Cheesecake:
- 24 oz cream cheese, softened: Make sure your cream cheese is at room temperature! It’s key for a super smooth, lump-free filling.
- 1 cup sugar: For that perfect sweetness.
- 1 cup pumpkin puree: Not pumpkin pie filling, just the pure pumpkin! This is where all that wonderful fall flavor comes from.
- 3 large eggs: These help the cheesecake set up beautifully.
- 1 tsp vanilla extract: A classic for a reason, it enhances all the other flavors.
- 1 tsp cinnamon: Hello, pumpkin pie spice vibes!
- ½ tsp nutmeg: Warm and aromatic, it’s a must for fall baking.
- ¼ tsp ground ginger: Adds a little zing and complexity.
- ¼ tsp ground cloves: Just a whisper to round out the spice blend.
For the Topping (Optional, but highly recommended!):
- Whipped cream: For that cloud-like finish.
- Ground cinnamon: A little extra sprinkle for that beautiful visual appeal and a hint of spice.

How to Make It

Alright, let’s get baking! This is going to be fun.

1. Prepare the Crust

First things first, preheat your oven to 350°F (175°C). Get it nice and warm!
In a medium bowl, grab your graham cracker crumbs, melted butter, and ¼ cup of sugar. Give it a good stir until everything is nicely combined and looks like damp sand.
Now, grab your 9-inch springform pan. This is that special pan with the removable sides that makes getting your cheesecake out a breeze. Press the graham cracker mixture evenly into the bottom of the pan. You can use the bottom of a glass or your hands to get it nice and compact.
Pop that pan into the preheated oven and bake for about 8-10 minutes, or until you see it turning a lovely light golden brown.
Carefully remove it from the oven and let it cool while you get started on the filling.

2. Prepare the Cheesecake Filling

In a big bowl (the bigger the better, less mess!), beat your softened cream cheese and 1 cup of sugar together. You want this to be super smooth and creamy, with no lumps in sight. An electric mixer makes this a snap!
Now, add in that beautiful pumpkin puree. Beat it in until everything is wonderfully combined.
Time for the eggs! Add them in one at a time, beating well after each addition. This helps ensure the filling is perfectly smooth.
Finally, stir in the vanilla extract, cinnamon, nutmeg, ginger, and cloves. Give it a gentle mix until all those warm spices are evenly distributed. You’ll start to smell that amazing fall aroma!

3. Assemble and Bake

Gently pour that luscious pumpkin cheesecake filling over your cooled graham cracker crust. Spread it out evenly.
To help ensure even baking and prevent cracks, I like to place the springform pan on a baking sheet. This catches any potential drips and makes it easier to move in and out of the oven.
Bake for 50-60 minutes. You’re looking for the edges to be set, but the center should still have a slight jiggle to it. That’s totally normal for cheesecake!
Now for a little cheesecake trick: turn off the oven, crack open the oven door just a bit (you can prop it with a wooden spoon), and let the cheesecake cool inside the oven for 1 whole hour. This gradual cooling helps prevent those dreaded cracks.

4. Chill

After its hour-long cozy time in the oven, remove the cheesecake and let it cool completely on a wire rack.
Once it’s at room temperature, cover it snugly and pop it into the refrigerator for at least 4 hours, or even better, overnight. The longer it chills, the firmer and more delicious it will be! Patience is a virtue, especially with cheesecake.

5. Serve

The moment of truth! Carefully remove the sides of your springform pan. Voila! A perfect pumpkin pie cheesecake.
Garnish it with a generous dollop of whipped cream and a light dusting of ground cinnamon, if you like. It’s the perfect finishing touch!

Substitutions & Additions

This recipe is fantastic as is, but here are a few ideas to make it your own!

Crust Swap: If you’re not a graham cracker fan, you can use crushed gingersnap cookies or even vanilla wafers for a different flavor profile.
Spice it Up: Feel free to use a pre-made pumpkin pie spice blend if that’s easier. You’ll likely need about 2 teaspoons total, but taste and adjust!
Add Cream Cheese Swirls: For an extra cheesecakey kick, you could mix some plain cream cheese with a little sugar and vanilla and swirl it into the pumpkin filling before baking.
Pecan Praline Topping: For a crunchy, sweet topping, consider a pecan praline mixture. Toast some pecans, then toss with brown sugar and butter.

Tips for Success

A few little secrets to ensure your cheesecake turns out perfectly every time!

Soften Your Cream Cheese: I can’t stress this enough! Cold cream cheese is the enemy of smooth cheesecake. Let it sit on the counter for at least an hour.
Don’t Overmix After Adding Eggs: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, which can lead to cracks.
The Water Bath (Optional, but helpful for some): If you’re worried about cracks or want an extra creamy texture, you can bake your cheesecake in a water bath. Wrap the outside of your springform pan tightly in heavy-duty aluminum foil (multiple layers!), place it in a larger baking pan, and fill the larger pan with about an inch of hot water before baking.
Prep Ahead: Cheesecake is a fantastic make-ahead dessert. You can easily bake it a day or two in advance and keep it chilled. It actually tastes better after it’s had time to set!

How to Store It

Keep your delicious creation fresh and ready to enjoy!

Once your cheesecake has chilled completely, you can store it in the refrigerator, covered with plastic wrap or in an airtight container.
It will stay fresh for up to 3-4 days.
You can also freeze cheesecake! Once completely chilled, wrap it tightly in plastic wrap and then in foil. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before serving.

FAQs

Got questions? I’ve got answers!

Q: Why did my cheesecake crack?
A: Cracks usually happen from overbaking, overmixing the batter, or cooling the cheesecake too quickly. My recipe’s cooling method in the oven should help minimize this, but don’t worry too much – it still tastes amazing even with a crack!
Q: Can I use store-bought pumpkin pie spice?
A: Absolutely! If you’re short on time or individual spices, about 2 teaspoons of pre-made pumpkin pie spice should work wonderfully.
Q: How do I know when the cheesecake is done?
A: The edges should look set and slightly puffed, while the center should still have a gentle wobble. It will continue to set up as it cools.

Pumpkin Pie Cheesecake

A dreamy dessert that combines the classic flavors of pumpkin pie and creamy cheesecake, perfect for fall gatherings and holidays.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1 10

Servings 12 slices

Equipment

9-inch springform pan
Medium bowl
Large bowl
Electric mixer
Baking Sheet
Wire rack

Ingredients

For the Crust

1.5 cups graham cracker crumbs You can buy them pre-crushed or crush your own graham crackers in a zip-top bag with a rolling pin.
0.33 cup melted butter This helps bind everything together and makes the crust nice and golden.
0.25 cup sugar Just a touch of sweetness to complement the graham crackers.

For the Cheesecake

24 oz cream cheese, softened Make sure your cream cheese is at room temperature! It’s key for a super smooth, lump-free filling.
1 cup sugar For that perfect sweetness.
1 cup pumpkin puree Not pumpkin pie filling, just the pure pumpkin!
3 large eggs These help the cheesecake set up beautifully.
1 tsp vanilla extract A classic for a reason, it enhances all the other flavors.
1 tsp cinnamon Hello, pumpkin pie spice vibes!
0.5 tsp nutmeg Warm and aromatic, it's a must for fall baking.
0.25 tsp ground ginger Adds a little zing and complexity.
0.25 tsp ground cloves Just a whisper to round out the spice blend.

For the Topping (Optional)

whipped cream For that cloud-like finish.
ground cinnamon A little extra sprinkle for that beautiful visual appeal and a hint of spice.

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Stir until combined and resembles damp sand.
Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool.
In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and creamy.
Add pumpkin puree and beat until combined.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
Pour the cheesecake filling over the cooled crust and spread evenly.
Place the springform pan on a baking sheet.
Bake for 50-60 minutes, until the edges are set but the center has a slight jiggle.
Turn off the oven, crack open the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from oven and let cool completely on a wire rack.
Cover and refrigerate for at least 4 hours, or overnight.
Carefully remove the sides of the springform pan.
Garnish with whipped cream and a dusting of cinnamon, if desired.

Notes

Cheesecake is best made ahead of time and chilled overnight for optimal flavor and texture. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 1-2 months.